Shrimp and rice is a classic dish that is both delicious and easy to make. The combination of tender, juicy shrimp and fluffy rice is a perfect pair, and it can be enjoyed in countless ways. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, there is a shrimp and rice recipe out there to suit your needs. With just a few simple ingredients and steps, you can create a mouthwatering meal that everyone will love. So gather your ingredients, put on your apron, and let's get started on finding the perfect recipe for your next shrimp and rice dish.
Here are our top 2 tried and tested recipes!
EASY THAI COCONUT SHRIMP AND RICE
Inspired by Dave Lieberman's Spicy Coconut Shrimp but simplified/modified to work for my family. I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me. I serve this with Grilled Pineapple Salad Recipe #243135, but it is good with any tropical fruit salad.
Provided by gourmetmomma
Categories Curries
Time 4h30m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
- Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
- In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
- Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.
- Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
- Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.
- Rice:.
- In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
- Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.
SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the shrimp: Preheat the grill or the oven to 350 degrees F.
- Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
- Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
- For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
- To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.
Tips:
- Use fresh shrimp. Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp. If you're using frozen shrimp, thaw them in the refrigerator overnight or under cold running water for about 30 minutes.
- Cook the shrimp properly. Shrimp should be cooked until they're opaque and slightly pink in the center. Overcooked shrimp are tough and chewy.
- Use a variety of vegetables. This recipe calls for onion, garlic, bell pepper, and peas, but you can use any vegetables you like. Some other good options include broccoli, carrots, celery, and mushrooms.
- Season the rice well. Rice is a blank canvas, so it's important to season it well. This recipe uses salt, pepper, garlic powder, and onion powder, but you can use any seasonings you like.
- Serve the shrimp and rice immediately. This dish is best served hot, so don't let it sit around for too long before serving.
Conclusion:
Shrimp and rice is a quick, easy, and delicious meal that's perfect for a weeknight dinner. It's also a great way to use up leftover shrimp. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table in no time.
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